Chocolate-cream Buns or Cakes
From The encyclopædia of practical cookery, 1890
Serves 8
Avoid water entering the Chocolate while melting.
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 328. The excerpt below is the record exactly as published.
Chocolate-cream Buns or Cakes. — Prepare the cream as for Chocolate Creams, and when cooled form it into the shapes required, such as buns or cakes, put these in a warm place, and let them harden slightly on the outside. Put the required quantity of cocoa paste, or prepared Chocolate, into a copper bowl, set it in a saucepan of boiling water over the fire, and let it remain until the Chocolate is melted. Great care must be taken that no water enters, or the Chocolate will be spoilt. With a knife or brush, the latter for preference, mask the buns or cakes smoothly with this, and set them away to dry, afterwards, by means of another brush, glazing them with a solution of shellac in alcohol
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